Barolo 'Bricco Ambrogio'

• Nebbiolo planted to marl and limestone soils in the Bricco Ambrogio cru, the most important vineyard in the village of Roddi 
• 275 meters elevation with south/southeast exposure
• The first vintage was produced in 2002 and nearly a monopole
• Harvested by hand, normally after the 10th of October
• Submerged-cap maceration (10-12 days in average)
• Indigenous yeast fermentation (20-30 days in average) in stainless steel 
• Malolactic fermentation in 225 L barrels over the winter
• Aged 11 months in neutral French oak barrels and further 13 months in large casks, plus 8 months in stainless steel and 6 months in bottle 

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